How to Sharpen a Japanese Knife on a Whetstone
The best way to sharpen a Japanese knife is on a whetstone. A stone removes far less steel than a pull-through sharpener, matches the thin Japanese edge angle and brings back a clean, keen edge that lasts. Here is the simple process, the grits to use and how to keep the edge sharp.
The basic sharpening steps
Soak a water stone for 10 to 15 minutes until the bubbles stop, then rest it on a damp cloth or holder so it will not slip. Hold the knife at roughly a 15-degree angle, keep light, even pressure, and push the edge across the stone from heel to tip.
Work one side until a fine burr forms along the whole edge, then flip the knife and repeat on the other side. Move up through the grits, and finish with a few light passes to remove the burr, leaving a clean, keen edge.
Which grits to use
Grit is the number that matters. A 1000-grit stone does the real sharpening on a dull or working edge, a 3000 to 6000-grit stone refines and polishes it, and an 8000-grit or higher finishing stone brings a near-mirror edge.
A 1000 and 6000 combination stone covers most home kitchens; add a coarse 220 to 400 stone only to repair chips. Sharpen when the edge starts to slow, roughly every few weeks of steady use, rather than waiting until the blade is dull.
Sharpening FAQ
What angle do you sharpen a Japanese knife at?
Most double-bevel Japanese knives are sharpened at about 15 degrees per side, a shallower angle than a typical Western knife, which is part of what makes them so keen.
What grit whetstone should I start with?
Start with a 1000-grit stone; it does the real sharpening. Add a 4000 to 6000-grit stone to refine and polish, and an 8000 grit later if you want a mirror finish.
How often should you sharpen a Japanese knife?
Touch up the edge on a whetstone whenever it starts to slow, which for a home cook is roughly every few weeks of steady use. Little and often beats waiting until it is dull.
Shop Japanese whetstones
Keep your knives keen with the right stones. Explore whetstones and knife care at Knives and Stones.